Commercial Refrigeration Maintenace

Doing commercial refrigerator maintenance isn’t the best part of owning a commercial kitchen, but it is a necessary one. In order to make this task simpler and easier for anyone who has to tackle it, we’ve compiled some of our best tips for maintaining both Walk-in and Stand-alone commercial refrigerating systems.

For Walk-in Refrigeration Units or Coolers
It isn’t the most glorious job that you will do in a commercial kitchen, but maintaining your walk-in cooler equipment is something that needs to be done every few months. Always remember to turn off power while performing thismaintenance or any maintenance of electrically power equipment. Here are a few tips for doing this maintenance:
-          Do it in Pairs: Cleaning and maintaining your walk-in fridge or freezer isn’t a one man job. For safety and to ensure that it gets done properly always make sure that there are at least two sets of hands available for the task.
-          Remove or Seal Product: Before you get to dusting condensers and cleaning fan buildup, be sure to seal food or remove it from the area. If you don’t, you will likely have to toss a portion of it. Dust travels everywhere. Don’t underestimate it.
-          Vacuum the Condenser: One of the hardest to clean spots on a refrigeration system is the condenser. It seems to encourage dust clinging to it and can be a messy clean. Avoid moving the dust around too much by taking a Shop-Vac or industrial vacuum hose to it. I’ve found this to be the easiest and fastest way to dust your condenser.
-          The Damp Cloth Trick: For most of the fans and covers a cloth is likely going to get the job done, but a second cloth is also going to keep dust from rising out of your garbage bin. Place a damp cloth at the bottom of your bin to avoid dust clouds when dumping. This will lower the dust that is released into the air.

For Standalone Fridges
Standalone cooling units are a bit of a different story. They don’t always need to be cleaned in pairs (depending on size) and they are more accessible. Like all electronic equipment, disconnect the power before you begin maintaining it. Here are a few tips for standalone fridge maintenance:
-          Remove Removables: Unlike a walk-in cooler, your standalone fridge has a lot more parts that can be removed. If you want to do the best job of cleaning and maintaining them you should remove them when cleaning. This includes grills, covers, and even the compressor itself.
-          On Vacuuming: Unlike a walk-in fridge, use the vacuum to clean the rear cabinet and condenser. Once the condenser is removed it will clean easily and allow your vacuum to get at the coils and corners of your fridges engine. Also remember to use the blowing feature (by reversing the airflow on your vacuum) to ensure that your cabinet and coils are dust free.
-          Wipe, Wipe, And Wipe: Maintaining a standalone fridge or freezer is a dusty business. Before you put the condenser and grill, give them and the entire back cabinet a wipe. This will ensure that your fridge or freezer is in tip top shape the longest.

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Maintaining a Commercial Fryer

It doesn’t matter whether you are frying donuts, French fries, or chicken fingers, every commercial fryer needs to be cleaned and maintained regularly. Commercial fryers today can be either gas powered or electric. It is important to know which type you have before you try to clean it. Also, remember that fryers made from stainless steel are always going to be easier to clean and maintain. If you haven’t purchased your commercial fryer yet, I would always recommend going stainless for these machines.
Types of Fryers
Before we talk about cleaning your commercial fryer, let’s talk about the 3 different types of fryers you may have. There are all purpose, pressurized, and specialty fryers. Each is used in a slightly different way. All purpose (the most common) fryers have heating elements underneath and use top loading baskets which get submerged in the oil. Foods placed in all purpose fryers are typically coated in batter to seal in the flavor. A pressurized fryer looks more like a kettle than a traditional fryer. It locks in steam to create pressure cooking. This is a fast cook and requires less heat because of the pressure. The last types of fryers (specialty fryers) are used to cook things like donuts or fish. They have timers for cooking specific items, special racks for holding the food and varied temperature controls to allow for frying a variety of different foods.
Cleaning Your Fryer
The process of cleaning a commercial fryer is pretty straight forward. Follow these directions if you want to clean your fryer properly and quickly:

1. Drain your fryer daily for the best operation.
2. Clean up any stickiness in and around your fryer. The fact is that these units have a tendency to build up with grease. Regular checks for these deposits will reduce build up.
3. Remove crumbs, sediment, or any other crud from the vat of your fryer. As you cook, these things are going to get caught in the vat. This reduces the efficiency of your fryer. Cleaning this area is going to be essential in maintaining a fryer that does the job without sucking a lot of power.
4. Wash the kettle with hot alkaline solution as required.
5. Dry your Fryer with a dry cloth, not heat. Heat will cost you more, increase kitchen temperature, and ruin your burner. Drying your unit with a towel once cleaned is a more practical approach.
6. Clean the element regularly. Like the oil in the vat, the element itself works harder when it is dirty. If it is clean you won’t waste any energy when cooking.

Other Maintenance Tips
When it comes to using your commercial fryer, don’t let it overheat! This is one of the biggest mistakes an owner or operator can make. Read your owner’s manual to find out what your average heating time is and stick to it. If you under heat or over heat your fryer, you will be wasting energy and could cause unnecessary strain on the element. Commercial fryer elements are not cheap to replace so it makes sense to take good care of it from day one.

Manitowoc STAR service

Eichenauer Services is proud to be a Manitowoc STAR service company.

STAR (Standards Training Authorized Responsive) Certified Service & Parts, a nationwide program which provides best-in-class service and parts, is validated annually with performance audits designed to drive continuous improvements within our service network. We are committed to your satisfaction by supplying reliable, responsive, and superior service excellence and parts availability. The STAR Program's cornerstones are:

Standards

You bought the best, keep it that way! It's your assurance you will receive the ultimate standard of service from trained technicians who understand your equipment to fix it right the first time. Our network utilizes a parts distribution model employing qualified professionals to distribute original equipment manufacturer (OEM) parts in your marketplace efficiently and affordably. OEM parts are critical to return you to profitable operations efficiently while maintaining your original equipment specifications, retaining agency approvals, ensuring employee safety, and preserving the warranty and lifespan of the equipment. Your 90 day service and parts guarantee is supported by our service agencies each providing liability insurance over $1 million. These standards are verified with annual audits focusing on 50 key indicators and are enforced contractually to provide you superior service.

Training

Trained and equipped - ready and able! Nothing can replace factory certified, hands-on training. Annually we conduct over 600 training classes at 300 local training and testing facilities. Technician standards mandate training every 3 years which is validated with rigorous testing while their product knowledge is constantly updated with supplemental factory notifications and service bulletins. Training involves more than equipment repair. Our training programs include:

• Customer Service (Communications – Before, During, and After the Repair)
• Parts Management (Inventory – Warehouse and Field)
• Service Call Administration (Dispatch, Troubleshooting, and Processing)
• Equipment Installation (Infrastructure – Tools, Skills, and Resources)
• Planned Maintenance (Requirements, Safety, and Specifications)
• Operational (Product Quality, Safety, and Efficiency)

All of these programs ensure a rapid, accurate, and efficient repair driving a First Time Fix of your service call.

Authorized

There are no shortcuts to STAR Certification!  Every technician and service agency earns their STAR authorization with each Manitowoc Foodservice Operating Company. Nationwide over 4,850 techs are on the road dispatched daily from the STAR Network's 400 Authorized Service and Parts Centers. Certification in the STAR Program demands minimum performance results focused on training, first time fix ratios, and inventory parts management with annual audits to ensure compliance. Each Authorized service provider is contractually bound to meet the standards of 50 key performance measurements protecting your operations. A STAR certified agency is a virtual extension of the factory itself. Rest assured you are getting the best service each and every time a STAR technician is on the job.

Responsive

Responsive - we're on our way! STAR Service Agents know that you have a business to run and respond to your emergency needs in less than 4 hours. When you require service or parts, they make it their priority to get you up and running fast. Our trained professional service technicians respond ensuring a proficient First Time Fix repair.  Most of our 400 service centers are less than 50 miles from your facility to quickly repair your equipment with genuine OEM parts from the $500,000 of inventory in each local market. Every service agency is held accountable for maintaining necessary parts inventory; if a rare or obscure part is needed, express shipping is available. The STAR Program surpasses equipment repairs and includes expert installations, planned maintenance programs, and training services. We've got the talent, we've got the parts - we'll fix it 24/7.
The STAR Certification Program cornerstones demonstrate our commitment to your satisfaction and ensure the network is capable and prepared to provide you the best in-class service and parts.

Manitowoc Brands:

Food Preparation Equipment

• Delfield
• Fabristeel 

Primary Cooking Equipment

• Cleveland Range
• Dean
• Delfield
• Frymaster
• Garland Commercial Ranges
• Lincoln Foodservice Products. Inc.
• Merrychef USA

Refrigeration & Ice Machines

• Delfield
• Kolpak
• Kysor Panel Systems
• Manitowoc Ice
• Manitowoc Beverage Systems
• RDI Systems
• Welbilt

Serving Equipment

• Delfield
• Kysor Panel Systems
• Merco

Storage & Handling Equipment

• Delfield
• Garland Commercial Ranges

Furnishings, Decor & Custom Fabrication

• Delfield
• Garland Commercial Ranges

Retail

• Kysor Panel Systems

Beverage & Dispensing

• Multiplex
• Servend

Manitowoc Ice – Now in Modular Ice Makers

Manitowoc nugget ice machines address a variety of needs for the foodservice industry. They complement any food and beverage applications from carbonated beverages to blended smoothies, making them perfect for use in restaurants, cafeterias, convenience stores, and more. Manitowoc will now offer bite-sized chewable nuggets in five ice machine sizes shipping now.
Manitowoc's nugget ice is a softer, more chewable ice when compared with traditional cubes. Nugget ice boasts a 90% ice to water ratio without the drink dilution and dispensability issues of other wetter, softer ice in the marketplace. Many consumers have become quite fanatic about the choice of ice in their beverages. Manitowoc's nugget provides the desired chewability and absorption of the liquid into the ice as it melts.
The RNS Series ice machine produce a small bite-size nugget in a variety of shapes and sizes approximately 3/8" to 1/2" wide and3/8" to 1/2" long with some larger and some smaller pieces mixed in. The RNS Series models include: RNS0244 undercounter, RNS0385 undercounter, and RNS0308 modular ice machines. The RNS0244 undercounter will fit under standard kitchen counters and the RNS0385 will fit under standard bar height counters, both ideal front of store applications in cafes, coffee shops and bars.
"We absolutely love the under counter nugget machine! The ice is perfect for our blended drinks, and that little unit really keeps up well." Bill Heiges - owner Copper Rock Coffee.
The RNS0308 is 22" wide and pairs perfectly with any of the Manitowoc 22" B bins. Any of the Manitowoc modular nugget machines can be applied to Servend beverage dispensers for an unbeatable soft-drink experience.
Manitowoc will also offers two bite size nugget models in the Countertop Nugget product grouping. The RNS12 and RNS20 Ice and Water Dispensers will feature improved ice to water ratios making dispensing easier and slowing the melt rate. These machines will also feature a DuraTech^TM front panel for easy cleaning and reduced hard water staining in the dispense area. These dispensers are perfect for countertop installations with or without legs. In addition, Manitowoc will now offer a floor stand sized perfectly to work with either the RNS 12 or RNS20 when a countertop surface is not readily available. Water tubing and electrical wires will connect from the machine underside, through the cabinet and out the bottom hiding cords and enabling flush wall installations. The floor stand will provide storage below and access to tubing and wiring through a removable front panel.
Today 24 hour ice production numbers include both ice and water content in the measurement across the marketplace. Higher water content numbers mean less actual ice for cooling and more potential dilution of the beverage. Nuggets in the industry range from the low 80s to low 90s for ice content versus water content. Manitowoc Nuggets are 90% ice and 10% water; offering one of the best nugget ratios for maximum cooling and minimal dilution. 90% also reduces the potential for congealing with wetter ice and aids in dispensing applications.
All Manitowoc Nugget ice machines feature robust bearings for long life, dual layer evaporators for maximum heat transfer, stainless steel augers for durability, and rigorous reliability testing for all. Manitowoc offers a 3-year parts and 2-year labor warranty with an additional 2-year parts warranty on the compressor for modular and undercounter nugget ice machines.
To learn more about the complete line of products visit: www.manitowocice.com

Distribution Clerk Position Available in Decatur Illinois

Eichenauer Services is seeking a driven individual that is interested in a position in our company. This individual will be responsibly for duties such as inventory quality control, delivering parts to technicians in the field, and various other tasks.

Requirements:
High school diploma or greater is required.
Computer Knowledge
Ability to lift, move, push, and/or up to 75lbs.
Ability to stand, squat, and sit for extended periods.
Good driving record
Willing to submit to a formal background check to include drug test, DMV, and Criminal Background check.

Full Benefit Package includes hourly salary, medical/life insurance, paid vacations/holidays, 401k Retirement Plan with match, and more.
Hours will mostly be 7:30 to 4:30 M-F with a possibility of 6:00 to 3:00 on some days.

Email your resume to j.eichenauer@esiquality.com

2013 Conference Invite

Eichenauer Services is pleased to announce we will be exhibiting at the upcoming Restaurant Facility Maintenance Association Conference (RFMA).   Please come visit our booth and learn about the services that we can provide your locations throughout the state of Illinois.



Eichenauer Services Inc.
www.esiquality.com
800-252-5892

Commercial Equipment Repair
• Preparation • Cooking • Holding
• Refrigeration • HVAC • Sanitation

Water-Cooled Ice Machines

In some places around the world, water cooled ice machines are more than norm than the exception. They can be advertised as more energy efficient that air cooled models and are also known to produce less heat than ice machines cooled by air. This can make water cooled ice machines the preferred choice for people who want to keep their restaurant or commercial kitchen as cool as possible in the summer months. Water cooled ice machines also have some drawbacks. Read on to find out the truth about water cooling in the commercial kitchen.
Water Cooling and the Environment

There are two types of water cooling. One of them, known as single use water cooling, is terrible for the environment. The reason is because it wastes so much water. Instead of recycling the water it uses to cool the unit, it flushes it out and replaces it. For this reason water cooled ice machines cannot gain the Energy Star rating.
In several places in North America single use water cooled ice machines are even being banned. The reason is because many of these areas are hot in the summer and suffer from water shortages. A few places, however, like Seattle and Denver have banned single use water cooled ice machines simply because of their negative impact on the environment.
Closed-Loop Water Cooling
There is another type of water cooled ice machines that use a closed-loop system and recycle the water they use. They are better for the environment by a margin and do have the advantage of running much cooler than an air cooled model, but many manufacturers have been phasing them out. Many cities have begun offering discounts to owners who use air cooling instead which gives them a distinct advantage over any water cooling system.
Innovations in Air Cooling
It’s clear that the commercial ice machine industry is moving towards air cooling. One of the other reasons for this is that remote condensing is not difficult to do.  Instead of having the air cooling system or condenser on the side or on top of your ice machine, vent lines are run into the machine and that box is placed on the outside of the building. By doing this to keep all the advantages of having an air cooled ice machine and remove any of the potential disadvantages. The biggest drawback is the higher initial cost of having a remote condenser installed.
Deciding on an Air Cooled or Water Cooled Ice Machine
If at all possible, I recommend buying an air cooled ice machine. Ice machines cooled with water just don’t have thesustainability I want in my commercial kitchen appliances. Of course, that’s just my opinion. Now that you have the facts about water cooling, this decision is yours to make.

Buying Guide to Commercial Steamers

Steamers have long been a staple for those who require quick cooking or reheating of all type of vegetables. A steamer ensures that these foods will retain a higher nutrient level, more natural colorings, and even flavor. Steaming vegetables is also the fastest way to cook them. This means increased productivity in your commercial or industrial kitchen.
It’s clear that if you are cooking veggies often, a commercial steamer is the way to go. With that in mind, let’s have a look at some of the important decisions you will have to make before buying one:
Choosing between Convection and Convection-less Steamers
Just like an oven, a steamer can use convection (which is a fancy way of saying that it uses a fan) to help evenly distribute the heat for more even cooking throughout. Also like an oven, there is a cost difference between the two types of commercial steamers. I have found that if you have proper pre-heating, there is little difference between the overall cooking qualities of these two types of steamers.
Should I go Broiler-less?
In the past, the steam maker of a commercial steamer was a generator (or broiler). These units tended to be harder to clean (i.e. de-liming), but provide the most productivity. Today you can find broiler-less models which use an element as the heat source. Because you pour the water right into the chamber with the element, these units are easier to clean and tend to have a longer lifespan as a commercial appliance. The main drawback is productivity as broiler-less steamers take longer to steam. Your vegetable cooking needs will dictate which model is right for your commercial or industrial kitchen.
Choosing between Gas and Electric?
Like most appliances that have a heat source, the energy can either come from natural gas or electric. In a steamer it is almost impossible to tell the difference in food quality. Generally speaking however, gas models tend to be more energy efficient.
Assessing the Quality of a Commercial Steamer
In my opinion, and in the opinion of those who create the price tags, polished stainless models are the highest quality. Of those who make full lines of commercial steamers, Groen is one of the industry leaders that I have come to trust. Other companies which also make high quality steamers in a variety of sizes are Vulcan and Cleveland.
Buying the Right Steamer for Your Needs
The last step in choosing the right commercial steamer for your kitchen is to understand how much steaming your kitchen does on its busiest nights (Friday or Saturday typically). Use these numbers, and not a weekly average, to rate your production needs. This will ensure that your steamer is up to the workload every night.

Article found at http://www.pricemykitchen.com/

These codes help our coordinators to prioritize workorders by the functionality of the customer.  

Portable refrigeration units

In order to create the best dishes, many chefs prefer having all the freshest ingredients on hand. Many of these ingredients need to be kept cold, but walking back and forth to a stationary fridge or walk-in cooler isn’t always an option. In the same way, preparing almost any dish in a commercial kitchen can be easier if you have everything at hand. This is why portable refrigeration is making a larger impact each year on the commercial and industrial kitchen industry. It just makes sense to keep what you need, where you need it. If you haven’t already begun to employ this time saving and quality improving method of cooking, you might want to check out one of the following innovations:

1. The Work Top Fridge: One of my favorite new innovations for portable refrigeration is the work top refrigerator. These units double as a work station and a cold storage station. I don’t know how many times I’ve walked into a kitchen and seen a workstation beside a fridge. In almost all of these case the under carriage of the workstation isn’t being used. Just toss the fridge under there and you’ve saved yourself space and could even throw shelving across the space. All these advantages simply by using a work top fridge.
2. The Chef’s Fridge: Any chef will tell you that these are a must have in order to create the best dishes. Not only do some foods require refrigeration prior to serving, others need to be kept cool before cooking. The ability to manage this in a local setting with several trays for each type is definitely something worth checking out. These units can range from 1 cooling bay to 6 and can also vary greatly in size. Be sure to check out all the options available on a chef’s fridge before you decide which might be best for your commercial kitchen.
3. The Portable Under-Counter Fridge: Though the portable under-counter fridge isn’t a new innovation for commercial kitchen refrigeration, it’s one that isn’t used enough. Today’s line up of under counter fridges is more expansive than ever before. One of my favorites is the two drawers, one door model made by Beverage Air. The two siding drawers are perfect for items that are needed right at a station. The door with 2 shelves is also perfect for storing less needed items or a greater bulk of what you need. This unit doubles as a chef’s fridge, but has about one and half times the space per dollar. If you need up close refrigeration in your commercial kitchen and don’t want to waste space, have a look at under counter fridges first.
4. Portable Reach-In Coolers: One of the best things to happen in refrigeration today is portability. Almost any type of fridge you can think of is now being made on wheels. This includes you standard one and two door reach-in models. If you’ve been struggling with an old stationary fridge, you are dealing with a potential health hazard and a lot of extra work to prevent it. Today’s line up of commercial reach-in coolers is designed specifically for use in a safe and productive commercial kitchen.

Looking for energy efficiency in your ice machine?

In the war to lower the bottom line of your restaurant or food service business, I’m sure you’ve considered how much you spend on your energy bill each month. It is because of this desire by owners to keep costs down and thereby improve profits that has made energy efficient ice making and refrigeration units some of the best sellers on the market today. In fact, many companies have begun separating out their top performers in energy efficiency into a special section of their store. They know that owners want these products and are making great attempts to showcase energy efficient ice makers, fridges and freezers. Today, we are going to try and answer one question about energy efficiency in ice making: who makes the best one for commercial use?
The Candidates
Most of the top brands make a self-contained energy efficient ice machine that produces around 80-100 pounds of ice per hour. This includes models by Scotsman, Ice-O-Matic, Manitowoc and Hoshizaki. The price ranges of all of these models are all within about $500 retail of each other as well. This means we are going to be able to look at the two most important aspects of energy efficiency: performance and energy use. Let’s see how our big four stack up.
Performance and Energy Use
First, let’s talk performance. When it comes to ice production, Manitowoc and Ice-O-Matic take the cake. Their comparable models are at the top of the 100 pounds of ice per hour range we talked about earlier for the same price of similar units made by Hoshizaki or Scotsman. This means that you are getting about 10% more ice on average by going with an Ice-O-Matic or Manitowoc self-contained, energy efficient ice machine.
It’s clear that there are a couple models that stand out in performance, but is there a winner when it comes to energy use over time? The truth is that none of the units have a real edge in energy use over time. All energy efficient models ran about 8% more efficient on average than a traditional model. This means significant savings as opposed to a non-energy efficient unit, but between the four models no clear winner could be found on this front.
Little Extras
There are also some intangibles to consider when buying any piece of commercial kitchen equipment. These are things like warranty, company reputation and unique design. In energy efficient ice-machines for commercial use, there isn’t a lot of bells and whistles to be found. Two companies, however that stand out among the rest, are Manitowoc and Scotsman. Both have a good history of producing longer lasting units and provide exceptional customer service for their products.

Commerical Kitchen Equipment Certification Guide

Buying commercial kitchen equipment isn’t something that just anyone can do. It’s not like buying a stove or dining set for your home. You have to consider the customer and not just yourself. You also have to make sure that you buy commercial kitchen equipment that meets today’s tough certification standards. These standards regulate commercial kitchen products of all kinds. If your equipment doesn’t meet the requirements of your government, you could face a failed inspection and subsequent discipline. In order to make sure this doesn’t happen, let’s go over some of the most common certifications found in North America Today.
The NSF Certification
In case you didn’t know, NSF stands for the National Sanitation Foundation. Its standards are based around keeping a high quality of the air, water, and food in a commercial setting. One thing that you should understand about the NSF certification is that it is not a requirement of your commercial equipment.
NSF standards are simply those models which this non-profit organization has deemed exceptionally high in their three areas. When buying commercial kitchen equipment, use the NSF certification as a tie breaker between two very similar models, not as a deal breaker.
The ETL Certification

This standard is a must for your electric, oil or gas powered commercial kitchen equipment though it can also include sanitation certifications as well. ETL actually means Electrotechnical Laboratory. It’s basically a seal given to certified testing facilities in North America, which is why it can take on a few different looks. In the US, look for the ‘US’ stamp on the lower right of the ETL icon. This will tell you the product is fit for use in America. The ETL sanitation stamp is actually the same as the CSA and UL certifications we will talk about, but was certified by an accredited testing facility instead of an organization or formal testing process.
The CSA Certification

CSA stands for the Canadian Standards Association and is one of the largest providers of product certification in the world today. The CSA tests products using a rigid and prescribed testing process and can certify equipment for us in Canada, the US, or worldwide. When the CSA stamp stands alone it signifies compiles across the board, US or NRTL identifiers show that a piece of equipment compiles with all American Standards and a C certification below the CSA stamp will mark a product that meets Canadian standards.
The UL Certification
Like NSF, UL is a non-profit organization which certifies all types of food service equipment made for a commercial kitchen. Typically this stamp has included a C or US notation to signify compliance with Canadian or US standards respectively, but in the late 90’s a new stamp became available. This stamp includes C and US notations as well as the written word, “LISTED” below it. This new stamp indicates complete North American compliance. In some cases however, the UL stamp will stand alone to certify the same dual compliance. It is important (especially with older models) to look at what your UL stamp really means.

Choosing the right salamander broiler

It doesn’t matter whether you call it a cheesemelter, conveyor broiler, or salamander – they all do the same thing. They complete dishes. From melting the cheese to creating a glaze, these little finishers make a big impact on how your food looks and tastes when they arrive at a table.
Buying one of these commercial kitchen tools isn’t something that every restaurant owner or chef has done a lot of. They can cost as much as an oven and can be put in almost any area of the kitchen. If you are looking to buy a cheesemelter or salamander broiler soon, listen up:

1. Define Your Needs
The first thing you want to do before you leave your home or shop to look at salamanders is to assess and then define your needs. Make a list of what foods you are going to need to heat, re-heat, glaze, melt, or brown. If you’ve been serving these dishes for a while, you should also have an idea of the number of dishes you will serve in a given service. Once you’ve got a picture of the work load your machine will need to take, you should have a good idea of how powerful and how large of a machine you need.
2. Make Room in Your Kitchen
Now that you know how often and generally what size of commercial salamander you are looking for, you can begin to plan for it in your kitchen. Most models today can be mounted over the stove, but that doesn’t mean your kitchen has that ability for it. My favorite mounting spot is on the wall beside the other cooking devices. They can also be mounted right onto a countertop, but I have found that it is a real waste of space. Also remember to account for the power type (either gas or electric) of your new commercial appliance.
3. The Best Salamander Broilers are Gas
Now that you know what you want and where it will go, the rest is choosing the specific model to meet your needs. While some commercial salamanders are electric, most sold today are gas powered. The reason gas is so prevalent in melting and browning devices is because it heats up more quickly and can become hotter than an electric element. This makes gas powered models much more appealing to business owners.
4. Brands to Look For
Most companies who make other commercial cooking devices will make a line of cheesemelters or salamanders. If you are happy with your current stove top and oven, I recommend checking out the same maker for salamanders. They usually come with compatible mounts which will make installation easier. If you are simply looking for a great quality machine, the two companies I always check out are Garland and Vulcan. Both make full lines of high quality salamanders to meet any owner’s or chef’s needs.

Find other great articles like this at http://www.pricemykitchen.com

The Kitchen of the Future

The Kitchen of the Future: What will the commercial kitchen of the future look like?

Commercial Ice Machines: Do’s and Don’ts

Ice machines are probably the most-abused equipment in a commercial kitchen. This is twice as true for hotels, night clubs, and restaurants with more than 50 seats. In most of these cases, the overworked machines are actually costing the business a lot more than they need to. Read on to find out how to save money with your ice machine:

Do: Adjust your Ice Production when needed
One of the easiest ways to save money and increase the life span of your ice machine is to monitor and adjust ice production. Different seasons need more ice production than others so keep a log of when you make changes. After a couple seasons patterns will develop and you will be able to accurately predict how much ice you need.

• Quick Tip: Another easy way to reduce energy consumption of your ice machine is to have it produce ice only in the daytime when power is less expensive.

Don’t: Keep Your Ice where it’s Warm and Stuffy
Of course I mean your entire machine, not just the cubes themselves. The truth is that either way, whether the room is hot or cold, your ice machine (if working properly) will keep your ice cold for the duration. The question is how hard it will have to work to do it. The higher the room temperature the more energy your ice box will consume to keep your ice iced. This will cost you. Put your ice machine somewhere that has good air movement and doesn’t heat up over 90 degrees.

Do: Regular Maintenance
In order to keep your ice machine safe and reliable you’ve got to give you machine a check up every few months. This means sanitizing the box, d- liming the water hose, and adding antimicrobial products. Keep up with these regular needs of your machine and you will find that it last its full lifetime or longer.

Don’t: Forget to Change the Filter
The last thing you need to check up on (and many owners don’t) is the water filter. Have you noticed that ice always looks pretty clean? Unfortunately looks can be deceiving. The filter on your ice maker should be changed every 6 months.

Do: Go Air Cooled
All ice makers are cooled by either air or water. Air cooled machines use much less energy. The best part is that there is little to no price difference between air and water cooled ice machines.

• Quick Tip: When purchasing a new ice machine, look for the Energy Star logo if you want to ensure that your machine is the most energy efficient. A machine that is 10-15% more efficient in water and energy use can save you a lot of money over an average life of 8 years.

Commerical Kitchen Energy conservation tips

Running a restaurant means working off a bottom line. This is the amount of money you will spend to run your business. Earning more that this bottom line is the key to success. One of the ways to increase your chances of doing this is by getting that line as low as possible. The easiest way to lower your bottom line is by cutting down on the cost of production. Here are a few tips that will keep your bottom line lower and profits higher.
Tip 1: Monitor Air Flow

Though you can’t see it, your heating, ventilation, and air conditioning costs are likely about a quarter of your daily overhead. By monitoring these systems to ensure they aren’t working overtime for no reason, you can cut over a thousand dollars from the energy bill of almost any restaurant.
Tip 2: Shut off Idle Equipment
When you aren’t using an appliance, shut it off. Making and sticking to a schedule for these machines will help you manage this process and provide staff with clear direction on when to turn off the big energy eaters. The result is a longer life for your equipment and lower energy costs once again.
Tip 3: Space out Cold and Hot Equipment
One of the easiest ways to organize a commercial kitchen for efficiency is to have the cold and hot equipment separated. If you have a freezer and fridge system, ensure they aren’t beside the grill. By separating these units you are able to better manage how hard they have to work. If it’s too cold your oven will be working overtime to get up to max temp. The same applies to your fridge and freezer. Make sure they don’t get overworked simply by having other hot equipment within a few feet.
Tip 4: Hot Water Can Cost You
If you want to run a more efficient commercial kitchen, you have to manage the hot water it uses. This means educating staff on which tasks require hot water and which don’t. It can also mean insulating hot water pipes to ensure that you aren’t loosing excess energy to get that hot water to the tap.
Tip 5: Maintain your Equipment Regularly
The last tip for keeping costs down in your commercial kitchen is to ensure you maintain your equipment. As commercial kitchen equipment ages, it becomes less efficient. Avoid this trend by keeping a tight schedule for equipment maintenance. Not only will you spend less on replacements, you will ensure that your equipment doesn’t suck energy while it’s in use.

Not cooling......No problem

Another commercial kitchen equipment problem solved by one of our trained technicians at a restaurant in Springfield, IL on a Perlick P5063 cooler.

What is the best kind of ice for your restaurant?

As any restaurant or hotel owner knows, ice is a big part of serving great beverages and keeping patrons happy. This means having the right type of ice to do the job. If you don’t have the right ice machine to suit your needs however, you will find that you waste time, energy and ultimately money. No one wants to crush cubed ice down so that it can be used to cool a bucket of beer and customers won’t appreciate it if the ice is so large that it doesn’t cool the beer in the first place. This is only one example of how using the wrong type of ice can impact your business.
So, which type of ice machine do you need? Perhaps the truth is that you need more than one. Understanding what each type of ice is best will tell you whether you need to change the type of ice machine you have or even add another type of ice to your arsenal.

Cubes are best for Drinks

If cold drinks are the primary reason you use ice, a cubed machine is going to offer the best option. Cubed ice melts the slowest and won’t water down a drink in a hurry. They also take up more room in the glass per piece which means that you need fewer cubes per glass. This makes it easier for a bartender or drink maker to prepare. Rather than working off methods like half full with ice, you can define how many actual cubes you need. This means a higher level of drink consistency.

Flakes keep things Coolest

If you are putting anything on ice from beverages to a salad bar, flakes offer the best base. Unlike cubes, flakes are smaller and easier to work through with cans or bottles. They also offer a better surface area on which to place bowls or platters. Flaked ice machines can also produce more ice because the require cooling time for a flake is less than a cube. If you have a cold food display or want to serve beverages out of a bucket, it makes sense to have a flaking ice machine on site.

Nuggets are a two way Street

The last type of ice machine you can buy is a nugget ice machine. Nuggets offer a best of both worlds scenario, but aren’t the best for either operation. Because nuggets are just smaller cubes they can be used for drinks and cold food tables alike. In fact, they are actually better for carbonated beverages than either flakes or cubes. These versatile ice chunks are great for businesses that offer both adult and child drink choices.
It’s clear that the type of ice machine you choose should be based on what you want to do with it. You may decide that you need a second ice machine to fulfill all the needs of your business. On the other hand, you may realize that you’ve simply been using the wrong type of ice. Whatever the case, using the right type of ice is going to have a positive impact on your business.
  
Other great articles on restaurant equipment such as this one can be found at the following link http://www.pricemykitchen.com

Fryer Filter Paper

Eichenauer Services stocks filter paper for most any major make and model of commercial fryers such as Frymaster (ex. 803-0003, 803-0170, 803-0285), Henny Penny (ex. 12102), Pitco (P6071371, PP10612, PP10613, PP11323), and many more.

Call our parts department and they can put in an order for a box of filter paper or help you determine the part number your need at 800-252-5892 or put in an order at www.esiquality.com.

Planned Maintenance

Planned Maintenance also known as preventative maintenance is important to help prevent many different types of equipment failures.  It prolongs the life of your equipment and greatly reduces repair cost while increasing "up" time.  In the long run they don't cost money they save money.

Eichenauer Services performs planned maintenance on just about every piece of commercial kitchen equipment including ice machines, fryers, grills, ovens, coolers, and outside the kitchen on HVAC units.  Call us today or submit the form on our website if you are interested in learning more.  We perform these services throughout the state of Illinois.

The importance of planned maintenance is something that manufactures such as Manitowoc recognize as beneficial.  

Eichenauer Services
800-252-5892
www.esiquality.com

Illinois.......we got your commercial kitchen equipment needs covered!

One of the main advantages of using Eichenauer Services as your "one-stop shop" for your commercial equipment needs besides our industry experience and expertise, wide variety of equipment covered, and 24/7/365 service availability is our large coverage area.  We have strategically placed our branches and satellite sites to help cover the entire state of Illinois including locations such as Decatur, Peoria, Champaign, Centralia, Springfield, Effingham, Bloomington ,and La Salle/Peru.  You can see a full listing of our coverage area at www.esiquality.com.  

Call us today at 800-252-5892 to place a service call on your cooking equipment (fryers, grills, kettles, ovens, microwaves, steamers, etc.), cold-side equipment (ice machines, freezers, coolers, etc.), beverage dispensing equipment, or HVAC units.  We got you covered!

Illinois Branches:

Eichenauer Services

2465 N 22nd St Decatur, IL 62526 US

Phone: 800-252-5892 Website: http://www.esiquality.com/

Eichenauer Services

106 E McClure Peoria, IL 61603 US

Phone: 800-252-5892 Website: http://www.esiquality.com/

Eichenauer Services

405 S Neil St Champaign, IL 61820 US

Phone: 800-252-5892 Website: http://www.esiquality.com/
 

Illinois Satellites:
Springfield, IL | Bloomington, IL | Effingham, IL | LaSalle/Peru, IL | Mount Vernon, IL | Joliet, IL |
Quad Cities, IL (Moline, East Moline, Rock Island) | Marion, IL |  Metro East, IL (Belleville, Collinsville, Edwardsville, O'Fallon, Fairview Heights)

Perlick Commercial Equipment

Eichenauer Services is now an authorized service agent for Perlick commercial grade refrigeration equipment throughout the state of Illinois.  Call us today at 800-252-5892 or visit our website www.esiquality.com to place a service call!

Eichenauer Services technician hard at work!

We pride ourselves at having some of the best technicians in the industry.  Here is one of our excellent technicians hard at work on a Randall 9030K-7 make table at a local kitchen in Decatur, IL.  Place your service call today by calling 800-252-5892 or submit it at our website www.esiquality.com.

Ice Machine Cleanings

Learn about our ice machine cleanings on manufactures including but not limited to Manitowoc, Scotsman, Hoshizaki, Ice-O-Matic machines and other planned maintenance we perform throughout the state of Illinois at our website www.esiquality.com

Ice-O-Matic Ice Machine

Eichenauer Services has added Ice-O-Matic to the long list of Ice Machines that we are able to do warranty work on.  Some of the others that we can provide warranty service for are Manitowoc Ice, Hoshizaki, Scotsman among others.  Call us today for Service and/or Parts!  Follow this link to see other manufactures we service.